Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, beef tenderloin steaks with mustard-cognac sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Beef Tenderloin Steaks with Mustard-Cognac Sauce is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Beef Tenderloin Steaks with Mustard-Cognac Sauce is something which I have loved my entire life.

Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Season sauce to taste with salt and pepper; set aside. Arrange steaks on plates; whisk any accumulated juices from baking sheet into.

To begin with this recipe, we must first prepare a few components. You can cook beef tenderloin steaks with mustard-cognac sauce using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Beef Tenderloin Steaks with Mustard-Cognac Sauce:

1. Get 6 beef tenderloin steak, 7 to 8 ounce each and 1.5 inches thick
2. Get 3 tablespoons canola oil
3. Take 6 tablespoons chilled unsalted butter, 3/4 stick and divided
4. Make ready 4 cloves garlic, peeled and smashed
5. Take 2 fresh thyme sprigs
6. Make ready 2 fresh rosemary sprigs
7. Take 1 cup shallots, finely chopped
8. Get 1/2 cup cognac, or brandy
9. Prepare 2 tablespoons tawny port
10. Get 3 cups chicken broth, low-salt
11. Get 2 tablespoons mustard of dijon
12. Prepare salt
13. Prepare cracked black pepper

Remove the beef from the refrigerator and let sit for about an hour before roasting. Add chicken broth, beef broth and Cognac. Roast Beef Tenderloin with Cognac Dijon Sauce. When purchasing beef tenderloin, I buy from the best butcher around and am never disappointed.

Instructions to make Beef Tenderloin Steaks with Mustard-Cognac Sauce:

1. reheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
2. Transfer steaks to small rimmed baking sheet and keep warm in oven.
3. Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper.

Roast Beef Tenderloin with Cognac Dijon Sauce. When purchasing beef tenderloin, I buy from the best butcher around and am never disappointed. Where I don't buy is at a discount grocer or big warehouse store. You might spend a little more, but you can be assured of the quality. In the bigger picture it's probably only a few dollars difference.

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